Watermelon Soup With Ginger And Mint Recipes

WATERMELON SOUP

Watermelon Soup image

What could be better on a hot summer day than a cool soup made with fresh watermelon and mint?

Provided by lillpup

Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes

Time 2h15m

Yield 3

Number Of Ingredients 4

Ingredients

4 cups cubed seeded watermelon
2 tablespoons lemon juice
1 tablespoon chopped fresh mint
1 tablespoon honey

Steps:

Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.

Nutrition Facts : Calories 84.8 calories, Carbohydrate 22 g, Fat 0.3 g, Fiber 0.9 g, Protein 1.3 g, Sodium 2.4 mg, Sugar 18.6 g

MELON AND GINGER SOUP

Melon and Ginger Soup image

Reserve melons that are so ripe, sweet and juicy that they practically fall apart when you cut them for this soup, which is inspired by a recipe by Deborah Madison. Smell the melons when you shop for them at the market; they should make you want to close your eyes and drink in their fragrance. If they're not really sweet, the soup will be bland. Both cantaloupe and honeydew are great sources of potassium and vitamin A.

Provided by Martha Rose Shulman

Categories easy, soups and stews, dessert

Time 1h10m

Yield serves four to six

Number Of Ingredients 8

Ingredients

1 1/2 very ripe melons, either orange-fleshed or green, about 5 pounds, halved, seeds discarded
2 teaspoons finely chopped or grated lime zest
1 tablespoon plus 1 teaspoon freshly squeezed lime juice
Pinch of salt
1/2 cup buttermilk
1 to 2 teaspoons ginger juice (see note), to taste
1 tablespoon agave syrup (optional)
Chopped fresh mint (about 1 tablespoon)

Steps:

Cut the whole melon into 8 wedges and the half into 4, and set aside two of the wedges. Remove the remaining melon from the rinds, and chop coarsely. Puree until smooth in a blender or a food processor fitted with the steel blade. Transfer to a bowl and whisk in the lime zest and 1 tablespoon of the lime juice, the salt, buttermilk, 1 teaspoon of the ginger juice, and the agave syrup. Taste and add the remaining ginger juice if desired. Cut the remaining wedges of melon into very small dice and place in a separate bowl. Chill the soup and diced melon for at least 1 hour.
Just before serving, toss the diced melon with the mint and remaining lime juice. Ladle the soup into bowls, top with the melon and mint, and serve.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 88 milligrams, Sugar 4 grams

CHILLED WATERMELON SOUP

Chilled Watermelon Soup image

This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.

Provided by David Tanis

Categories dinner, lunch, soups and stews, appetizer, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

7 cups diced watermelon, cut into 1-inch cubes
Salt and pepper
Pinch of cayenne
1 tablespoon red wine vinegar or sherry vinegar
4 tablespoons fresh lime juice, plus lime wedges for serving
2 cups diced honeydew melon or cantaloupe, cut into 1-inch cubes
2 cups diced cucumber, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
2 tablespoons snipped chives
Handful of small basil leaves
Handful of small mint leaves
Pinch of crushed red pepper (optional)
Pinch of flaky salt such as Maldon or fleur de sel (optional)

Steps:

Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 652 milligrams, Sugar 16 grams

WATERMELON WITH GINGER-MINT SIMPLE SYRUP

Watermelon with Ginger-Mint Simple Syrup image

Provided by Melissa d'Arabian : Food Network

Categories dessert

Time 1h45m

Yield 4 servings

Number Of Ingredients 5

Ingredients

3/4 cup sugar
2 tablespoons fresh chiffonaded mint leaves, plus the stems of 1 bunch, and whole mint leaves, for garnish
1 teaspoon roughly chopped fresh ginger
3/4 cup water
2 cups cubed watermelon

Steps:

In a medium saucepan, mix the sugar, mint stems, ginger, and water over medium high heat, stirring until sugar dissolves. Bring to simmer for 2 to 3 minutes then remove from heat. Let the mixture steep 20 minutes before straining through a fine sieve. Chill the syrup. To serve, drizzle the chilled syrup over the watermelon cubes and garnish with fresh mint leaves.

CHILLED WATERMELON-MINT SOUP

Chilled Watermelon-Mint Soup image

Categories Soup/Stew Fruit Watermelon Mint White Wine Summer Chill Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

12 cups 1-inch pieces seeded or seedless watermelon (from about 7 pounds)
2 tablespoons cornstarch
2 cups Johannisberg Riesling wine
1/3 cup (or more) sugar
2 cups (lightly packed) fresh mint leaves (from about 1 large bunch)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup 1/4-inch cubes seeded or seedless watermelon
1/2 cup crème fraîche or sour cream, stirred to loosen
Fresh mint sprigs

Steps:

Working in batches, puree 12 cups watermelon in processor until smooth. Strain puree into large bowl. Transfer 1 cup puree to small bowl; cover and chill. Whisk cornstarch into remaining puree. Bring wine and 1/3 cup sugar to simmer in large pot, stirring until sugar dissolves. Simmer 3 minutes. Add watermelon-cornstarch mixture; bring to boil, whisking. Transfer soup to bowl; stir in 2 cups mint. Cool to room temperature, whisking occasionally, about 1 hour.
Strain soup into another bowl, pressing on solids to extract as much liquid as possible. Stir in salt and cayenne. Add more sugar, if desired. Chill until cold, at least 4 hours and up to 1 day.
Whisk reserved 1 cup watermelon puree into soup. Ladle soup into 8 bowls. Mound 2 tablespoons cubed watermelon in center of each bowl. Drizzle soup with crème fraîche. Garnish with mint sprigs.

WATERMELON SOUP

Watermelon Soup image

A cool soup for those hot summer nights. Sweet and savory combined with tabasco on the side for those like the heat and need more kick. cook time is chill time

Provided by Debbwl

Categories Melons

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 cups watermelon, peeled and cubed
1/3 cup lime juice, fresh
2 tablespoons honey
1 tablespoon mint leaf, fresh
2 jalapeno peppers, halved, seeded and chopped
1/3 cup dry white wine
1 inch fresh gingerroot, minced
Tabasco sauce, to taste (optional)

Steps:

Combine melon, lime juice, honey, mint leaves, honey, jalapeno pepper, wine, and ginger in a blender, and process until mixture is smooth.
Cover and chill for 4 hours.
Serve in chilled bowls with tabasco sauce on the side.

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